Homemade Bavarian Mustard

Published October 10, 2014

Some people take mustard very seriously. Maybe it just seems like that to me because I grew up in a house where my parents made their own sausage. There are so many mustards on the market, but I like to make my own. If you never made your own mustard you might want to try it some time. It is really easy and the flavor can be tweaked to suit your own taste. The other day I made this Bavarian inspired mustard made with beer. Since the recipe calls for 3/4 of a cup I normally double the recipe so I can use the whole bottle. You can, of course just make a single batch and drink the rest. It keeps in the fridge for a couple of months and can even make a nice gift.

Bavarian Mustard

3/4 c. beer
2/3 c. dry mustard
2 T. sugar
2 T. cider vinegar
2 t. salt
1-t. celery seeds
1/2 t. fresh grated ginger or 1/4 t. dry
1 egg, beaten

Combine all but the egg in the top of a double boiler and let stand 2 hours at room temperature. Stir in egg and cook over simmering water. stirring constantly until mixture thickens and egg is cooked, about 10 minutes. Pour into sterilized jars and cool before covering. Store in fridge for up to 2 months. Makes 2 cups.